{"title":"Sebastien David","description":"\u003cp\u003eSébastien David's family has tended vines in Saint-Nicolas-de-Bourgueil since 1634, and his grandfather helped create the appellation in 1937. Yet Sébastien has spent his own career pushing in a radical direction: Cabernet Franc with no added sulfur, fermented with wild yeast and raised in amphorae.\u003c\/p\u003e\u003cp\u003eSébastien took his first vintage in 1999, becoming the 15th generation of his family to make wine here. From that first vintage he committed to organic and then biodynamic farming, and in recent years he has begun exploring permaculture as well. His no-sulfur conviction is total, and it has at times put him at odds with French authorities over how additive-free wines are classified and labeled.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/sebastien-david-sulfur-free-cabernet-franc-in-saint-nicolas-de-bourgueil\"\u003eSebastien David producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"lisounette-rose-sebastiend-david-syrah-grenache-natural-wine-france","title":"Sebastien David Lisounette Rose' 2018","description":"\u003cp\u003eLisounette is Sébastien David's first rosé, made from Cinsault and Cabernet Franc grown in Saint-Nicolas-de-Bourgueil, Loire Valley. Bottled as Vin de France, the blend falls outside the AOC's Cabernet Franc-only rules, giving David freedom to work with Cinsault — a grape that contributes low tannin, aromatic lift, and a light, refreshing structure. The vines sit on the appellation's characteristic soils of sand, gravel, and tuffeau limestone, with the oldest Cabernet Franc on the estate planted during the Second World War era.\u003c\/p\u003e\u003cp\u003eIn the cellar, David works with whole clusters, ferments with native yeasts using carbonic maceration for approximately 25 days, then lightly presses. The wine is then aged in Nomblot concrete eggs — ovoid vessels that allow consistent lees movement without imparting oak character — before being bottled unfined and unfiltered with no added sulfur.\u003c\/p\u003e\u003cp\u003eThe result is bone-dry, savory, and distinctly low-intervention: notes of wild cherry, watermelon, and blood orange with a pronounced saline finish. It drinks best well-chilled and is meant for immediate enjoyment rather than cellaring.\u003c\/p\u003e","brand":"Sébastien David","offers":[{"title":"Default Title","offer_id":32310612918365,"sku":"SDAVLISO18C","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/products\/sebastien-david-lisounette-loire-natural-wine-primal-wine.jpg?v=1780187253"},{"product_id":"hurluberlu-sebastien-david-natural-wine","title":"Sébastien David Hurluberlu 2023","description":"\u003cp\u003eSébastien David Hurluberlu is a natural Cabernet Franc from Saint-Nicolas-de-Bourgueil in the Loire Valley. The wine is made from biodynamically farmed vines averaging 25 years old, planted on sandy and gravelly soils with limestone subsoils. Whole-cluster grapes undergo carbonic maceration for 25 days with wild yeast fermentation in concrete tanks, followed by light pressing. The wine matures for 6-9 months before bottling without filtration, fining, or added sulfur, creating an authentic expression of Loire terroir.\u003c\/p\u003e","brand":"Sébastien David","offers":[{"title":"Default Title","offer_id":37641454452935,"sku":"DAVID-HURLUBERLU","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/hurluberlu-sebastien-david-natural-wine-deslop.png?v=1784583315"}],"url":"https:\/\/primalwine.com\/collections\/sebastien-david.oembed","provider":"Primal Wine","version":"1.0","type":"link"}